This is a recipe that it easy to make up, to eye ball (measure) the food that is available. For the soup, I used about 2 - 4 pints of the shelled and cut up pods that I cooked with chicken stock just to add a little more flavor and nutrition.
I also added two chopped small white spring onions, chopped celery, chopped up a few large leaves of kale, and fresh parsley. What else is green that I can use? I let this simmer for about 10 minutes.
I poured the cooked vegetable greens into a blender, a little at a time, and pureed the concoction with its liquid.
When all of it was pureed, I poured it back into the pot and added garlic salt, salt and pepper to taste, and cumin (less than a tsp). I stirred the soup to blend.
After I spooned the soup into a bowl and added a heaping tablespoon of sour cream, I served it to my husband. He liked it. I did too. A glass of sherry would go very well with this soup. We settled for a slice of whole wheat toast to go with the soup.
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I am participating in the A to Z Blog Challenge for April 2014.